Early stimulation of taste and/or flavour acceptance

ABSTRACT

The invention relates to a kit of parts comprising 2 to 100 containers each containing an infant formula, wherein each infant formula is in a form suitable for administration to an infant and/or toddler or in a form suitable for administration to an infant and/or toddler after admixing with an aqueous liquid, wherein the kit of part comprises at least two different infant formulas which differ from each other in taste and/or flavour by having a different protein fraction or by being a fermented infant formula, wherein each of the different protein fractions is selected from the group consisting of intact milk proteins including cow milk proteins, intact plant proteins including soy protein, hydrolysed proteins, free amino acids, or mixtures of two or more thereof. The invention further relates to the use of such kit of parts for stimulating the acceptance and/or liking of a broad range of fruits, vegetables and/or whole grain cereal products by infants and/or toddlers or later in life. In another aspect, the invention relates to such kit of parts for increasing familiarisation with multiple tastes and/or flavours and/or for reducing the risk of food refusal and/or other eating difficulties. In a further aspect the invention relates to such kit of parts for the prevention of obesity, diabetes, atherosclerosis, hypertension, cardiovascular diseases, high blood pressure and cancer at an age of above 36 months.

FIELD OF THE INVENTION

The present invention relates to a kit of parts comprising 2 to 100containers, each container containing an infant formula, wherein the kitof part comprises at least two different infant formulas which differfrom each other in taste and/or flavour, to the use of such kit of partsfor stimulating the acceptance and/or liking of a broad range of fruits,vegetables and/or whole grain cereal products by infants and/or toddlersand later in life and to such kit of parts for the prevention and/ortreatment of food neophobia and for the prevention of diseases later inlife.

BACKGROUND OF THE INVENTION

The consumption of fruits, vegetables and fibre-rich foods is veryimportant for humans to maintain good health. Authorities and healthorganisations have repeatedly pointed to the importance of eatingsufficient fruits, vegetables and fibre-rich foods in an attempt toprevent diseases such as obesity, cancer and cardiovascular diseasesfrom occurring. Despite all such efforts, the consumption of fruit,vegetables and fibre-rich foods continues to be low and diseases likeobesity and diabetes are taking epidemic forms. For a group of subjects,the low consumption of fruit, vegetables and fibre-rich food is likelyto be caused by a disorder called food neophobia.

Food neophobia is an eating disorder sometimes referred to as “fussy orpicky eating” disorder. As the word ‘neo’, means ‘new’, and the word‘phobia’ means fear, it quite literally means a fear of trying newthings. Food neophobia is particularly common in toddlers and youngchildren. Generally, children will overcome food neophobia during theiradolescence and teenage years. However, many subjects continue to havefood neophobia as an adult.

It seems that the liking of the typical taste and/or flavours of acidfruits, bitter vegetables or bitter whole grain cereal products can bestimulated by exposing infants and/or toddlers to these tastes andflavours, early, gradually and stepwise. In WO2007/091886 for example,is disclosed the use of different vegetables and fruits foradministration to an infant for stimulating the consumption ofvegetables and fruits later in life. In Birch L L, Gunder L,Grimm-Thomas L, Infant's consumption of a new food enhances acceptanceof similar foods, Appetite 30 (1998), p. 283-295, it is disclosed thatexposing infants to a fruit puree increases the acceptance of otherfruit purees and exposing infants to vegetables increases theiracceptance of other vegetable purees. In Blossfeld I et al,Relationships between acceptance of sour taste and fruit intakes in18-month-old infants, Br. J. Nutr. 98 (2007), p. 1084-1091, arelationship between sour acceptance and fruit intake is shown. InMennella J A, Beauchamp G K; J Dev Behav Pediatr. 17 (1996), p. 386-391,it is mentioned that for improving the acceptance of bitter taste itappears important to introduce infants very early in life to bittertasting formula.

In Gerrish C J, and Mennella J A, Flavor variety enhances foodacceptance in formula fed infants. Am. J. Clin. Nutr, 73 (2001), p.1080-1085, it is shown that exposing infants to a variety of pureedvegetables enhances the acceptance of novel foods in human infants. InMaier A. S. et al., Breastfeeding and experience with variety early inweaning increase infants' acceptance of new foods for up to two months,Clinical Nutrition 27 (2008), 849-85, it is disclosed that the effect ofexposure to a variety of vegetables at weaning on new food acceptance isstill visible up to 2 months after the intervention. The latter studyalso shows that, in a given period, the number of daily changes ratherthan the number of different foods led to a later higher acceptance ofnew foods. In other words, introducing at least 3 different new foodsover e.g. 9 days by offering a different food from one day to another,leads to a later greater acceptance of new foods than presenting eachfood over a period of 3 consecutive days.

It can thus be concluded that exposure of infants and toddlers early inlife to a variety of different tastes is important for stimulating theliking of a broad range of food.

SUMMARY OF THE INVENTION

The dislike of bitter and sour taste seems to be innate and appears toincrease in the first few months of life, which appears to be anobstacle in the development of healthy food preferences. The dislikingof sour taste by infants and/or toddlers may be an important factor forthe disliking of certain fruits and the disliking of bitterness appearsto be an important factor for the disliking of vegetables, vegetablecontaining meals and whole grain cereal products. Without wishing to bebound to any theory, the inventors believe that by exposing infantsand/or toddlers to a variety of tastes in infant formulas during theweaning and pre-weaning period, the acceptance of new foods includingfruits, vegetables and/or whole grain cereal products can be improved.As a consequence, the development of healthy food preferences could beimproved. Similarly, the inventors believe that exposing infants and/ortoddlers to a variety in mouth feel, e.g. thickness, creaminess,roughness, astringency, in infant formulas, the acceptance later in lifeof new foods including fruits, vegetables and/or whole grain cerealproducts can be improved. As a consequence, the development of healthyfood preferences could be improved.

There is thus a need in the art for a method for exposing infants and/ortoddlers early in life, i.e. in the pre-weaning and weaning period, to avariety of different tastes and/or flavours. In this phase of life,infants and/or toddlers are typically at least partly bottle-fed.

It has now been found that by varying the protein base in an infantformula and/or by fermenting an infant formula, infant formulas thatvary in taste and flavour can be provided that are suitable to beadministered to bottle-fed infants and/or toddlers in the pre-weaningand weaning period. By feeding the infants and/or toddlers with suchdifferent infant formulas, the infants are exposed early in life todifferent tastes, including bitter, sour, and umami tastes, thatresemble the typical taste and flavours of for example sour fruits,bitter vegetables, bitter whole grain cereal products and meat (umami).It is believed that this will stimulate acceptance of such tastes andflavours in infants and later in life and will thus lead to a healthierfood intake pattern later in life and consequently in the prevention ofcertain diseases later in life that are related to an unbalanced foodintake such as obesity, diabetes, atherosclerosis, hypertension,cardiovascular diseases, high blood pressure and cancer.

By providing such different infant formulas in a kit of parts comprisinga plurality of containers with infant formula, a convenient tool isprovided that helps providing a variety of infant formulas to infantsand/or toddlers.

Accordingly, the present invention relates to a kit of parts comprising2 to 100 containers enclosed in a single packaging or interconnected,each container containing an infant formula, wherein each infant formulais in a form suitable for administration to an infant and/or toddler orin a form suitable for administration to an infant and/or toddler afteradmixing with an aqueous liquid, wherein the kit of part comprises atleast two different infant formulas which differ from each other intaste and/or flavour by having a different protein fraction or by beinga fermented infant formula, wherein each of the different proteinfractions is selected from the group consisting of intact milk proteinsincluding cow milk proteins, intact plant proteins including soyprotein, hydrolysed proteins, free amino acids, or mixtures of two ormore thereof.

The taste, flavour and variety characteristics of the different infantand/or toddler formulas in the kit of parts are preferably determined,compared and matched with the typical taste and flavour characteristicsof various target fruits, vegetables and whole grain cereal products. Ithas been found that by using different protein fractions or fermentedinfant formula, a degree of resemblance with such target foods ispossible that warrants the use of the kit of parts for the improvementof fruit, vegetable and whole grain cereal products acceptance by infantand/or toddlers and later in life, i.e. above the age of toddlers, i.e.typically at an age above 36 months.

Thus, a method for improving the acceptance of different tastes and/orflavours is provided. Accordingly, the invention further relates to theuse of the kit of parts as hereinabove defined for stimulating theacceptance and/or liking of a broad range of fruits, vegetables and/orwhole grain cereal products by infants and/or toddlers.

In a further aspect, the invention relates to use of the kit of parts ashereinabove defined for feeding to an infant and/or toddler forstimulating the acceptance and/or liking of a broad range of fruits,vegetables and/or whole grain cereal products at an age above 36 months.

In a still further aspect, the invention relates to use of the kit ofparts as hereinabove defined for increasing familiarisation withmultiple tastes and/or flavours and/or for reducing the risk of foodrefusal and/or other eating difficulties.

The invention also relates to a kit of parts as hereinabove defined forthe prevention and/or treatment of food neophobia and for the preventionof obesity, diabetes, atherosclerosis, hypertension, cardiovasculardiseases, high blood pressure and cancer at an age above 36 months.

DETAILED DESCRIPTION OF THE INVENTION Kit of Parts

The present invention provides a “kit of parts” comprising 2 to 100containers. Each container contains an infant formula. The containersmay be in any suitable form for infant formula containers. Preferably,the containers are in the form of a bag, can, cup, jar, or sachet. Thecontainers are preferably constructed to ensure hygienic protectionagainst contamination and spoilage, e.g. dust, dirt and bacteria. Thecontainers are suitably made from plastic, paper and/or aluminium. Forliquid infant formula, the container is preferably in the form of a cupwith a sealed lid, preferably a sealed lid that can be peeled-off. Forpowder formula, the containers are preferably in the form of a bag orsachet. The containers are provided as a kit of parts by being enclosedin a single packaging (e.g. carton, box, net or foil) or byinterconnecting the containers by other means, for example by breakableinterconnectors.

Preferably, the kit of parts comprises at least three containers, morepreferably the kit of parts comprises three to fifty containers.

The kit of parts may contain infant formula in the form of a tablet orin an otherwise compressed form. One or more tablets may be contained insingle container, preferably a foil or a sachet, more preferably a foil.Preferably, a number of tablets of the same composition that is suitablefor make one bottle of 200 ml infant formula are packaged in a singlecontainer, preferably a foil or sachet. The foils or containerspreferably have a different color for different infant formulas in thekit of parts, in order to make it easily visible that it containsdifferent infant formula. In case the infant formula is in the form of atablet, a large number of foils with different tasting infant formulasmay advantageously be combined in one box. Such box can be a cheapcarton box since the tablets are packaged in a foil.

Infant Formula

Infant formula is a food manufactured to support adequate growth ofinfants under six months of age when fed as a sole source of nutrition.The composition of infant formulas is roughly based on mother's milk atapproximately one to three months postpartum. The standard infantformulas contain purified cow's milk whey and casein as a proteinfraction, a blend of vegetable oils as a fat fraction, lactose as adigestible carbohydrate fraction, and may comprise dietary fiber withprebiotic activity, probiotic bacteria, a vitamin-mineral mix, andfurther ingredients, depending on the manufacturer.

Formula for older children, up to the age of three years are availableas “follow-on formula” and “toddler formula”. These formula for olderchildren comprise specifically age adapted concentrations of theingredients mentioned above.

For the purpose of the present patent application, when the term infantformula is used, it is meant to include infant, follow-on and toddlerformula.

Reference herein to infants and/or toddlers is to children up to the ageof 36 months.

The infant formulas in the kit of part may be in any form that is assuch suitable for administration to an infant/or toddler, preferably inthe form of a liquid. Alternatively the infant formulas are in a formthat is suitable for administration to an infant/or toddler afteradmixing the infant formula with an aqueous liquid, preferably water.Preferably, the infant formulas are in powder or liquid form. One kit ofparts may comprise infant formulas in different forms, preferably, allinfant formulas in a single kit of parts are in the same form.

The infant formulas preferably have a composition typical for infantformulas, i.e. a protein fraction, a fat fraction and a digestiblecarbohydrate fraction. Preferably, the protein fraction provides in therange of from 5 to 40 en %, the fat fraction in the range of from 5 to60 en % and the indigestible carbohydrate fraction in the range of from15 to 90 en % of the infant formula. Reference herein to en % is toenergy percentage and represents the relative amount each fractioncontributes to the total caloric value of the formula. The infantformulas may comprise further ingredients such as for example prebioticnon-digestible oligosaccharides, probiotic bacteria, or minerals.

The infant formula may comprise a thickener. In particular in an infantformula for infants from the age of 4 months or for toddlers, athickener can advantageously be used to increase the viscosity of theformula in the form suitable for administration. The use of thickenedinfant formulas has the advantage that a spoon can be used to feed theinfant and/or toddler. This is particularly preferred when weaning theinfant and/or toddler that is used to drink food only.

Any thickener known to be suitable for infant formulas may be used.Examples of suitable thickeners are starch, guar gum, locust bean gum,pectin, xanthan gum, carrageenan, furcelleran, oat gum, tragacanth, gumarabic, karaya gum, tara gum, gellan gum, cellulose. Preferably thethickener is selected from the group consisting of locust bean gum,starch, pectin or mixtures thereof.

The thickeners preferably do not influence the taste and/or flavour ofthe infant formula in the form suitable for administration andpreferably result in an infant formula with a viscosity that is stablein time. Preferably, the infant formula comprises thickener in suchamount that the infant formula in the form suitable for administrationhas a viscosity in the range of from 100 to 100,000 mPas at a shear rateof 50 per second and 20° C., more preferably in the range of from 500 to10,000 mPas at a shear rate of 50 per second and 20° C. Preferablystarch, locust bean gum, pectin or mixtures thereof are used asthickeners.

The infant formula in the form suitable for administration preferablyhas an osmolality in the range of from 50 to 500 mOsm/kg, morepreferably of from 100 to 400 mOsm/kg. The caloric density of the infantformula in the form suitable for administration is preferably between0.1 and 2.5 kcal/ml, more preferably between 0.5 and 1.5 kcal/ml, evenmore preferably between 0.6 and 0.8 kcal/ml.

Protein Fraction and Taste and Flavour Variety

Each container comprises an infant formula. The kit of parts comprisesat least two, preferably at least three, different infant formulas whichdiffer from each other in taste and/or flavour. The different infantformulas may differ in taste and/or flavour because they have adifferent protein fraction or because they are a fermented infantformula. The different infant formulas are preferably selected for theirsensory characteristics and their differences in sensorycharacteristics.

Sensory characteristics of a food product can be determined usingsensory profiling. Sensory profiling, also known as descriptiveanalysis, is the process during which a panel of trained assessorsscores several sensory attributes on a number of products to becompared. The data result in a 3-way table crossing panelists, productsand attributes. The data analysis could be directed to describe eitherthe panelist performances or the product differences. This analysis canbe done by attribute and multivariate, that is by sets of attributesdefining different types of sensations, such as appearance, odour,texture, taste and flavour. Using this technique, infant formula can beoptimised based on the sensory characteristics of target fruits,vegetables and/or whole grain cereal products.

The different infant formulas either comprise a different proteinfraction, each protein fraction selected from the group consisting ofintact milk proteins including cow milk proteins, intact plant proteins,hydrolysed proteins, free amino acids and mixtures of two or morethereof, or one of the different infant formulas is a fermented infantformula. The plant proteins may for example be soy protein, pea protein,or potato protein, preferably soy protein. The hydrolysed proteins andthe free amino acids, are preferably derived from intact animal milkproteins, preferably bovine milk protein, more preferably cow milkprotein or from intact plant proteins, preferably soy protein.

Reference herein to a fermented infant formula is to an infant formulathat is fermented by lactic acid producing bacteria, such as for exampleby bifidobacteria, lactobacilli and/or Streptococcus thermophilis. Theinfant formula may be fermented by suitable fermentation process. Suchprocesses are well-known in the art. An example of a suitable process isthe process disclosed in WO 2009/151330. A fermented infant formulacomprises lactic acid and therefore its predominant taste is typically asour taste. The infant formula that is fermented may be a standardinfant formula, i.e. based on cow milk protein, or an infant formulacomprising plant proteins such as for example soy protein.

Preferably, the kit of parts comprises a selection of different infantformulas, each with a different predominant taste and/or flavourcharacteristic. More preferably, the predominant taste and/or flavourcharacteristic are selected from:

a standard infant formula having a protein fraction consisting of intactcow milk protein (no specific predominant taste characteristic);

an infant formula having a protein fraction consisting of orpredominantly comprising a hydrolysed protein (bitter, sour, and/orumami taste characteristic, depending inter alia on the source ofprotein and on the degree of hydrolysis);

a fermented infant formula (sour taste characteristic);

-   -   an infant formula having a protein fraction consisting of or        predominantly comprising intact or hydrolysed soy protein        (astringent taste characteristic); and

an infant formula having a protein fraction consisting of orpredominantly comprising amino acids (bitter, sour and/or umami tastecharacteristic).

Reference herein to a protein fraction predominantly comprising certainproteins is to a protein fraction comprising at least 60 wt %,preferably at least 80 wt %, more preferably at least 90 wt % of suchproteins based on the total weight of protein in the protein fraction.

Preferably, the different infant formulas are selected from the groupconsisting of standard infant formula, i.e. an infant formula withintact cow milk proteins, an infant formula having a protein fractionconsisting of or predominantly comprising hydrolysed milk protein, afermented infant formula, an infant formula having a protein fractionconsisting of or predominantly comprising soy protein, an infant formulahaving a protein fraction consisting of or predominantly comprising freeamino acids. Preferably, the kit of parts comprises at least a fermentedinfant formula, an infant formula comprising hydrolysed protein and aninfant formula comprising soy protein.

One or more fruit and/or vegetable ingredients may be added to one ofmore of the infant formulas in the kit of parts. The fruit and/orvegetable ingredients may be added in any suitable form, for example asjuice, puree or powder.

Use

The kit of parts and method according to the invention is suitably usedfor providing infant formula to infants and/or toddlers in thepre-weaning, early weaning period or late weaning period. Referenceherein to the pre-weaning period is the period when solid foods areintroduced before solid food is given to an infant and/or toddler.Reference herein to the early weaning period is the period when solidfoods are introduced. For most children, the pre-weaning period coversthe 0 to 6 months period, early weaning the period from 4 to 9 months,late weaning the period from 9 to 36 months. Preferably, the kit ofparts according to the invention is used for providing infant formula toinfants and/or toddlers having an age of below 12 months. The kit ofparts is particularly suitable for providing infant formula to infantsand/or toddlers in the pre-weaning and early weaning period.

The kit of parts according to the invention may suitably be used forstimulating the acceptance and/or liking of different taste and/orflavours, for stimulating the consumption of vegetables and fruit byinfants and toddlers and later in life, i.e. typically at an age ofabove 36 months, for increasing familiarisation with multiple tastesand/or flavours, for reducing the risk of developing food neophobia,food refusal and/or other eating difficulties, and/or for reducing theoccurrence of certain diseases related to unbalanced intake of foodlater in life, such as for example obesity, diabetes, atherosclerosis,hypertension, cardiovascular diseases, high blood pressure and cancer.

The kit of parts preferably comprises instructions on how to administera variety of infant formulas to an infant and/or toddler. Preferably, itis indicated on the kit of parts that the purpose of the kit of parts isto expose the infant and/or toddler to a variety of tastes and/orflavours and that such exposure during the early stages of lifeincreases the liking of a broad range of fruits, vegetables and/or wholegrain cereal products, and stimulates consumption of fruits, vegetablesand/or whole grain cereal products later in life. More preferably, it isalso indicated that stimulation of consumption of fruit and vegetableshelps reducing the occurrence of diseases later in life, such as forexample obesity, diabetes, atherosclerosis, hypertension, cardiovasculardiseases, high blood pressure and cancer.

In case the kit of parts comprises infant formulas in powder form, thekit of parts preferably comprises instructions on how to prepare aformula in a form suitable for administration to an infant and/ortoddler, i.e. a liquid formula.

Preferably, the kit of parts is used in such a way that at least eachconsecutive day, a different infant formula is administered. Morepreferably at least two different infant formulas are administered onthe same day.

Reference herein to whole grain cereal products is to cereal productsincluding breads, pastas, and cereals that are made with whole grainkernels or whole grain flour instead of with bleached, processed flour.Whole grain flours are made from the whole kernels of grain, i.e. boththe inside part of the grain kernel and the outer hull. Whole graincereal products and flours include, but are not limited to, 100% wholewheat, brown rice, bulger, corn, buckwheat, oatmeal, spelt, and wildrice.

Method for Improving Taste and/or Flavour Acceptance

In a further aspect the present invention provides a method forstimulation of taste and/or flavour acceptance in infants and/ortoddlers, comprising administering to the infant and/or toddler at leasttwo different infant formulas, which differ from each other in tasteand/or flavor by having a different protein fraction or by being afermented infant formula, wherein each of the different proteinfractions is selected from the group consisting of intact milk proteinsincluding cow milk proteins, hydrolysed proteins, soy proteins, peaproteins, free amino acids, or mixtures of two or more thereof.Preferably, the method comprises administering to the infant and/ortoddler a third or further infant formula which differ in taste and/orflavour from the first and second infant formula and from each other,each by having a differently tasting protein fraction or by being afermented infant formula

Preferably, the infant formulas have a different taste selected fromsweet, bitter, sour, and salty/umami taste, or an astringent mouthfeel.

Preferably, the infants and/or toddlers have an age of below 8 months,more preferably below 6 months.

The method can suitably also be used for stimulating the acceptance ofdifferent tastes and/or flavours; for stimulating the consumption ofplant material such as vegetables and fruit later in life; forincreasing familiarisation with multiple tastes and/or flavours; forreducing the risk of developing food neophobia, food refusal and/orother eating difficulties; and/or for reducing the occurrence ofdiseases related to an unbalanced food intake, such as obesity,diabetes, atherosclerosis, hypertension, cardiovascular diseases, highblood pressure and cancer, later in life, in particular at an age above36 months.

EXAMPLES Example 1

The following non-limiting examples of commercially available infantformulas can suitably be used in the kit of parts according to thepresent invention:

-   -   Formula with a neutral taste and/or flavour (standard infant        milk formula with intact cow's milk protein): Cow & Gate First        infant milk, Cow & Gate infant milk for hungrier babies, Cow &        Gate follow-on milk, Nutricia Nutrilon 1, Nutricia Nutrilon 2.    -   Formula with a sour taste (comprising fermented proteins):        Gallia lactofidus lait 1er age, Gallia lactofidus lait 2eme age.    -   Formula with a bitter and/or umami taste (hydrolysed proteins):        Cow & Gate Pepti-Junior, Aptamil Pepti, PeptiCate, Omneo.    -   Formula with a bitter and/or umami (free amino acids): Neocate,        Neocate LCP.    -   Formula with an astringent mouthfeel (soy proteins): Cow & Gate        Infa Soy.    -   Formula with a bitter taste: infant formulas with a protein        fraction based on pea proteins or other plant proteins other        than soy protein.

Example 2 Sensory Analysis

In order to show to what extent the taste characteristics of a varietyof infant formulas and mixtures of infant formulas resemble the tastescharacteristics of a variety of vegetables, fruits and whole grainproducts that are typical healthy foods for children, the followingsensory measurements were carried out.

A variety of samples of commercially available infant milk formulassuitable to be used in the kit of parts according to the invention and avariety of samples of vegetables (purees and fresh vegetables), fruits(purees and fresh fruit) and grain products were evaluated by a sensorypanel composed of nine panelists, screened for their ability to dosensory testing and trained in sensory descriptive analysis. Threedifferent attributes of the samples, i.e. the bitterness, sourness andastringency, were assessed by the panel members relative to standardsolutions for bitterness, sourness and astringency. For each of theattributes, water was given as the standard for the low intensities,which had for each attribute a fixed rating at 10% of the scales (at 10mm on a 100 mm line scale). The high intensity standards had a fixedrating at 90% of the 100 mm scale and had the following composition:

Bitterness: 0.04% caffeine in water;

Sourness: 0.06% citric acid in water;

Astringency: 100% Gallia lactofidus lait 2eme age.

Products were rated for the intensity of each of the attributes on a 100mm line scale.

Vegetables, fruits and the cereal products were each evaluated inseparate sessions together with the infant formulas specified below.Panelists were asked to first rank the samples in order of increasingintensity for each attribute separately, and then to rate theintensities of each attribute for each sample on the 100 mm scale on acomputer screen.

Infant formula-powder was added to (tap)water (ambient temperature) in aratio according to the instructions on the package and prepared bymixing with an egg-beater. The ready-to-drink infant formulas and foodswere served in coded cups and then immediately given to the panelists.Products were consumed by taking sips (infant formulas) or with a spoon(foods). To avoid differences in sensory perception as a result oftemperature differences, all products were tasted at ambienttemperature. The mean ratings were calculated and significances fordifferences calculated by means of analysis of variance (anova). For allattributes significant product differences were obtained.

Infant Formulas

The following infant formulas were used:

-   -   A standard follow-on infant formula based on intact cow milk        protein: Nutrilon Standaard 2 (IFFO-Nutrilon)    -   A fermented follow-on infant formula: Gallia lactofidus lait        2eme age (IFFO-Gallia)    -   A follow-on infant formula based on intact soy protein: Nutrilon        Soya 2 (IFFO-Soy)    -   Two hypo-allergenic follow-on infant formula based on hydrolysed        proteins: Nutrilon H. A. 2 (IFFO-HA) and Nutrilon Omneo        (IFFO-Omneo)    -   An infant formula based on free amino acids (Neocate) mixed with        a standard follow-on formula (Nutrilon Standaard 2) in a ratio        of 1:1 (vol/vol of ready to drink products)

The infant formula based on free amino acids (Neocate) has strong tovery strong taste intensities. Therefore a mixture of Neocate with astandard follow-on formula (Nutrilon Standaard 2) in a ratio of 1:1(vol/vol of ready to drink products) was used in the sensory analysis,in order to use an infant formula mixture that has a taste intensity inthe same range as the target foods.

Foods

The following vegetables that were used for sensory analysis:

-   -   Vegetables purees for infants of 4+ months of the Olvarit and        Nutricia brands: carrots, cauliflower, green beans and broccoli;        of the Bledina brand: pumpkin, artichoke, zucchini+potato and        spinach.    -   Fresh lettuce.        The following fruits were used for sensory analysis:    -   Fruit purees for infants of 4+months of the Mellin brand: apple,        apricot, peach and prune; of the Olvarit and Nutricia brands:        pear and banana; of the Bledina brand: peach apple, banana and        apple.    -   Fresh fruit: apple with skin, orange pieces and grapefruit        pieces.        The following grain products that were used for sensory        analysis:    -   Pieces of whole wheat and white bread crumb.    -   Bambix multi-cereal for babies 12+months and Bambix rice cereal        for babies 4+months.

Results

TABLE 1 Sensory ratings for bitter and sour taste and astringency ofdifferent infant milk formulas and a wide variety of fruits and fruitpurees Product sourness bitterness astringency Grapefruit pieces 97.096.9 50.5 Apricot - Mellin 88.0 23.7 47.6 Peach - Mellin 79.2 20.1 35.4Peach/Apple - Bledina 75.2 38.1 38.9 Orange pieces 70.4 34.4 17.9Prune - Mellin 57.7 18.4 52.3 Banana - Bledina 49.9 29.3 37.8 Apple -Bellin 49.1 14.5 29.0 IFFO - Gallia 46.0 42.9 67.0 Pear - Nutricia 41.520.4 47.6 Banana - Nutricia 39.0 21.7 48.3 Apple - Bledina 33.7 18.929.1 IFFO - Omneo 28.6 86.3 80.1 IFFO - HA 24.5 84.8 70.7 IFFO-Neocate/Nutrilon 23.2 51.4 42.6 Standaard 2 Apple with skin 17.3 12.333.7 IFFO - Soy 9.0 28.7 49.1 IFFO - Nutrilon 4.0 3.9 15.6

Although some of the fruits are sourer than the most sour infant formula(Gallia Lactofidus), there is a clear difference in sourness between thedifferent infant formulas. Offering such different infant formulas toinfants van therefore help to improve the acceptance of sour products.For bitterness and astringency, there is a good match in the range ofthe intensities for the selected infant formulas and the selected fruitsand fruit purees.

TABLE 2 Sensory ratings for bitter and sour taste and astringency ofdifferent infant milk formulas and a wide variety of vegetables Productsourness bitterness astringency lettuce 41.9 99.0 69.3 IFFO - Omneo 31.082.1 80.1 broccoli - Nutricia 67.0 75.7 65.1 IFFO - HA 28.7 75.1 70.7artichoke - Bledina 44.9 74.4 76.2 spinach - Bledina 41.9 68.5 82.6Green beans - Nutricia 54.7 64.9 71.0 pumpkin - Bledina 47.8 46.7 39.0cauliflower - Nutricia 24.7 42.2 53.2 IFFO - Neocate/Nutrilon 20.0 31.142.6 Standaard 2 IFFO - Gallia 53.8 28.2 67.0 zucchini - Bledina 25.714.1 25.5 IFFO - Soy 10.8 13.8 49.1 carrots - Hami 20.7 7.6 24.4 IFFO -Nutrilon 4.7 3.3 15.6

For sourness, bitterness and astringency, there appears to be is a goodmatch in the range of the intensities for the infant formulas and theselected vegetable and vegetable purees.

TABLE 3 Sensory ratings for bitter and sour taste and astringency ofdifferent infant milk formulas and a variety of cereal products Productsourness bitterness astringency IFFO - Omneo 31.1 86.2 81.9 IFFO - HA35.5 81.8 72.6 IFFO - Neocate/Nutrilon 22.1 49.6 42.4 Standaard 2 IFFO -Gallia 51.8 37.8 66.6 IFFO - Soy 10.3 26.5 37.5 whole wheat bread 35.423.7 24.5 whole grain cereal 11.6 13.2 17.9 white bread 20.0 7.3 8.4IFFO - Nutrilon 4.6 7.1 22.2 rice cereal 5.2 6.9 27.1

The results show that whole grain products are more bitter than thewhite bread and rice cereal, which supports that the acceptance of wholegrain products can be improved by exposing babies to the selected infantmilk formulas. The results further show that an array of infant formulascan be selected that covers a large variety in taste.

1-12. (canceled)
 13. A kit comprising 2 to 100 containers, eachcontainer containing an infant formula in a form suitable foradministration to an infant and/or toddler or in a form suitable foradministration to an infant and/or toddler after admixing with anaqueous liquid, wherein at least two of the infant formulas differ intaste, and/or flavor by having a different protein fraction or by beinga fermented infant formula, and wherein each of the different proteinfractions is selected from the group consisting of intact milk proteinsincluding cow milk proteins, intact plant proteins including soyprotein, hydrolysed proteins, free amino acids, or mixtures of two ormore thereof.
 14. The kit according to claim 13, comprising at leastthree different infant formulas which differ flora each other in tasteby having a different protein fraction or being a fermented infantformula.
 15. The kit according to claim 14, comprising at least afermented infant formula, an infant formula comprising hydrolyzedprotein as protein fraction and an infant formula comprising any proteinas protein fraction.
 16. The kit according to claim 13, wherein at leastone or more of the infant formulas comprises one or more fruit and/orvegetable ingredients.
 17. The kit according to claim 13, wherein atleast one of the containers comprises an infant formula comprising athickener in such amount that the infant formula in the form suitablefor administration has a viscosity in the range of from 100 to 100,000mPas at a shear rate of 50 per second and 20° C.
 18. The kit accordingto claim 13, wherein at least one of the at least two infant formulas isin the form of a tablet.
 19. A method for stimulating the acceptanceand/or liking of a broad range of fruits, vegetables and/or whole graincereal, products by an infant or toddler, the method comprisingadministering to the infant or toddler at least two of infant formulasthat differ in taste and/or flavor by having a different proteinfraction or by being a fermented infant formula, and wherein each of thedifferent protein fractions is selected from the group consisting ofintact milk proteins including cow milk proteins, intact plant proteinsincluding soy protein, hydrolysed proteins, free amino acids, ormixtures of two or more thereof.
 20. The method according to claim 19,wherein the infant or toddler is between 4 and 8 months of age.
 21. Amethod for increasing familiarization with multiple tastes and/orflavors and/or for reducing the risk of food refusal and/or other eatingdifficulties, the method comprising administering to the infant ortoddler at least two of infant formulas that differ in taste and/orflavor by having a different protein fraction or by being a fermentedinfant formula, and wherein each of the different protein fractions isselected from the group consisting of intact milk proteins including cowmilk proteins, intact plant proteins including soy protein, hydrolysedproteins, free amino acids, or mixtures of two or mere thereof.
 22. Amethod for the prevention of obesity, diabetes, atherosclerosis,hypertension, cardiovascular diseases, high blond pressure and cancer atan age of above 36 months, the method comprising administering to theinfant or toddler at least two of infant formulas that differ in tasteand/or flavor by having a different protein fraction or by being afermented infant formula, and wherein each of the different proteinfractions is selected from the group consisting of intact milk proteinsincluding cow milk proteins, intact plant proteins including soyprotein, hydrolyzed proteins, free amino acids, or mixtures of two ormore thereof.